Sheet Pan Chicken with Vegetables Recipe

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Everett Dean Modified: March 23, 2022
Sheet Pan Chicken with Vegetables Recipe

How To Make Sheet Pan Chicken with Vegetables

This vibrant sheet pan chicken is not only beautiful but also nutritious. Made with brussels sprouts, carrots, and gala apples for a refreshing meal.

Preparation: 15 minutes
Cooking: 27 minutes
Marinate Time: 1 hour
Total: 1 hour 42 minutes

Serves:

Ingredients

  • 3chicken breasts,halved
  • 12ozgarlic rosemary citrus marinade,(1 bottle) such as Stonewall Kitchen®
  • ½lbbutternut squash,peeled and chopped
  • ½lbbrussels sprouts,fresh, halved
  • ½lbbaby carrots
  • 1gala apple,peeled, cored, and cut into ½-inch cubes
  • 2tbspolive oil
  • salt and freshly ground black pepper,to taste

Instructions

  1. Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.

  2. Preheat oven to 450 degrees F. Line a sheet pan with heavy-duty aluminum foil.

  3. Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.

  4. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.

  5. Bake in the preheated oven for 25 to 30 minutes until chicken is no longer pink and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F.

  6. Turn on the oven’s broiler. Broil for 2 to 3 minutes until vegetables are lightly browned.

  7. Serve and enjoy.

Nutrition

  • Calories: 329.53kcal
  • Fat: 16.14g
  • Saturated Fat: 4.60g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 7.28g
  • Polyunsaturated Fat: 2.80g
  • Carbohydrates: 27.33g
  • Fiber: 12.20g
  • Sugar: 6.59g
  • Protein: 22.08g
  • Cholesterol: 55.68mg
  • Sodium: 680.31mg
  • Calcium: 241.80mg
  • Potassium: 984.10mg
  • Iron: 5.70mg
  • Vitamin A: 580.47µg
  • Vitamin C: 53.41mg
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